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Seafood & Egg Rice Bowl
Introduce
Chef :
Hiroko ListonSeafood & Egg Rice Bowl
This is another variation of Japan’s popular rice bowl dish ‘Oyako Don’. What you have to do is to cook ingredients in Dashi Stock seasoned with Mirin and Soy Sauce, sometimes with Sugar for extra sweetness, then bind the ingredients with Egg. Today I used Seafood Mix, that included Prawns, Squid and White Fish. It’s a quick & easy & nutritious & delicious dish, that was perfect for my lunch.
Ingredient
Food ration :
1 serving
1/4 cup
Water
1/8 teaspoon
Dashi Powder *I used Kombu (Kelp) Dashi Powder
1 tablespoon
Soy Sauce
1 tablespoon
Mirin
100-120 g
Seafood Mix *thawed if frozen
Cooking instructions
* Step 1
Place Water, Dashi Powder, Soy Sauce and Mirin (and Sugar) in a small frying pan (18-20cm) OR saucepan, and bring to the boil. Add Spring Onion and Seafood, and bring back to the boil.
* Step 2
When Seafood are cooked, pour the lightly whisked Egg over but DO NOT stir. Cover with a lid and cook until the Egg is softly set.
* Step 3
Half fill a bowl with warm Cooked Rice, cover it with the mixture, and enjoy. *Note: I sprinkled with some Shichimi (Japanese Chilli Spice Mix).
Note: if there is a photo you can click to enlarge it
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